1. Next you’ll need 3 little bowls for the 3 different steps of the breading process. Here they are in order…
2. Roll the cheese in flour.
3. Dip in the egg/milk mixture.
4. Coat with the breadcrumbs/parsley mixture.
5. Line them up on a cookie sheet or platter and freeze for 20-30 minutes.
6. Then fry in hot oil (but not too hot) until brown and crispy (it doesn’t take long!).
7. Allow to drain (on a paper towel) and cool (so you don’t burn your taste buds off)! Dip away and enjoy!!  I’d say these would be great party food, but I think I could probably fry all night and never make enough to feed a crowd (because they’re just. that. YUMMY!), so I think I’ll stick to serving them to my family!

To make your own marinara sauce:

1. Heat the olive oil in a skillet over medium heat until it begins to shimmer.
2. Add the minced garlic and sauté for 2 to 3 minutes, just until fragrant and lightly golden. Watch closely so it doesn’t burn.
3. Stir in the tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if using.
4. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes. The sauce will thicken and develop rich flavor. This is the perfect chunky sauce!
5. For a smoother sauce, remove from heat and let cool for 2 to 3 minutes. Carefully transfer to a blender and blend for about 10 seconds until smooth.
6. Alternatively, use an immersion blender directly in the pan. Pulse in short bursts until you reach your desired consistency.
7. Return the sauce to the pan if needed and thin with a little warm water to reach your preferred texture.
8. Taste and adjust seasoning before serving. Allow to cool.
9. Serve with fresh fried cheese sticks!